Thursday, April 7, 2011

Thirsty Thursday: Saffron-Limoncello Shandy

While you may be thinking that cider is only an autumnal treat, you would be soo wrong. First of all, in Early America, cider was the beverage of choice over ale and wine, and definitely instead of mostly-toxic water. Because it was fermented, there wasn't a risk of food borne illness and it would keep for months (versus fresh juice which, without refrigeration, lasted a few hours). In any case, as a young adult with Celiac who tries to make it a habit of being social, coming up with easy, readily available and relatively inexpensive alternatives to beer is a serious challenge - and thus, I discovered hard cider. Strongbow (imported from England) is my brand of choice because it's a dry cider and therefore not very sweet - perfect for a refreshing spring mixer.

Saffron-Limoncello Shandy
Inspired by British shandies — beer mixed with ginger ale or sparkling lemonade — this refreshing drink ups the ante with English hard cider and limoncello. - Creator Darren Creely, CafĂ© Nell, Portland, Oregon

1 oz. limoncello
1/2 oz. saffron sryup (see below)
4 oz. gluten free dry hard cider (like Strongbow)
Ice cubes

In a shaker, combine limoncello, saffron sryup and ice. Shake for 30 seconds. Strain into an ice-filled Collins glass. Top with cider and garnish with a lemon twist.

To make the saffron syrup: Combine 1 cup of water, 1 cup of granulated sugar and ¼ tsp. of saffron in a small saucepan. Bring mixture to a boil, stirring to dissolve the sugar and saffron. Remove from heat and chill before using.

Photo by Muffet

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